Menu
Chef Davide Pezzuto is an unstoppable culinary force. Of artistic spirit, independent, nomadic, he creates dishes with a particular flair, with a touch of rough refinement, for the delight of the palate and eyes.
“Before D.one opened, I lived a year in this territory to learn to understand it, to know it, to study traditions and products. Everything has been useful to me, especially the people: producers, farmers, fishermen, many have given me something. Today my cuisine speaks of the sea and the hills of Teramo;
then there is my history made of suggestions, mergers, creations because it is in that space of research
that the new perfect dish can be born: the dream of every cook.
Davide Pezzuto
Unus
From the hill to the horizon | The Chef’s Welcome
Jerusalem artichokes, cardoncelli mushrooms, seaweed and charcoal
potato croquette, goat’s milk foam with pine essential oils
The land needs to be cultivated
Beef heart tomato, Sicilian avocado cream, cocoa soil, mushrooms,
salad heart watered with herb dip
Stranizza d'amuri
Rice starch rolls with seaweed, white prawns, sea urchins and sheep
ricotta cheese
Prawns and pumpkin
Seared local prawns on caramelised Mantovana pumpkin, seeds and
turnip greens
Message from the sea
Lime marinated cuttlefish in black ink, puffed black millet chips,
acidified red onion water gel
Sea gravel
Bread dumplings, langoustines, clams, herbs, seaweed, lime
Quataro Salentino
Chopped spaghetti in rockfish soup
Mandarin and green curry risotto
Risotto with mandarin juice and green curry
Grandma Lea’s Codfish
Cod and potato mousse, porcini mushrooms and black truffle
Not a “mazzarella”
Lamb sweetbreads, roasted endive, smoked cardamom jus
Local duck
Roast breast of Muscovy duck, crispy ravioli of leg cooked at low
temperature, wild herb cream, persimmon
Strong and kind | Pre dessert
30-month pecorino cheese mousse from Gran Sasso on saltine
crackers, chestnut honey emulsion and olive oil, mulled nuts
Deconstructed ‘frozen apple’ tart | Dessert
Frozen apple compote, vanilla cream, lemon shortcrust disc,
cinnamon gel, toasted almonds
Christmas Caggionetti | Small pastries
Sweet ravioli filled with chestnuts, chocolate, honey and rum